Great bottle of wine for a decent price. The salmon was wild caught (yay) and the mushroom risotto was delish. The service was excellent. We ditched the kids for the night and were not disappointed! Â The owner was super nice and knew his wine suggestions and we had a great bottle of Migration Pinot nior. We will be back sans kids.
Review Source:A great place with great food. The sautéed calamari appetizer was unique and delicious. The wild mushroom soup, is not cream based, but pure delicious and loaded with mushrooms, also not over salted like so many are. For the main entree my wife had the morel and leek stuffed walleye, awesome, I had the special sirloin steak topped with sautéed mushrooms and onions with a sprinkle of blue cheese. Again, delicious and cooked to medium rare perfection. It's obvious this chef knows his stuff. Our waitress was very pleasant and knowledgeable about the menu.
The only "con" about Morels, and the reason I didn't give it 5 stars is it's location. It's really not far from Boyne City, Walloon Lake, or Boyne Falls, but its just a little too far off the beaten path. Views out the windows show the residential neighborhood and logging operation across the road. That, and the gravel parking area really distract from what a fine restaurant it really is. My recommendation is to overlook the cons and give this place a try. You will not be disappointed. This was my first visit and I will definitely be back.
Morel's Bistro is a fine example of modern fine dining in a casually elegant setting. Â Each of the items we ordered were perfect! Â The mushroom soup was in a clear broth and was loaded with a variety of mushrooms. Â Our server, Rachel, was awesome and so helpful in describing menu items. Â The whitefish was cooked to perfection and was presented so beautifully. Â We will definitely put Morel's Bistro on our "to do" list whenever we are in the Boyne City area!!! Â Awesome experience!!
Review Source:The location of this restaurant seems a little out-of-the way, but here we found the same Boyne City Warmth we have found downtown. The place was lovely and we were greeted warmly by everyone. I ordered the short ribs which were stellar. My husband had the whitefish special which he loved. The restaurant comes off as a fine dining locale with one exception, the waitstaff. Our waitress was very kind, but unskilled and somewhat immature. She came to the table with a tray of drinks she was having trouble balancing. They almost ended up on my lap! I will have this over a mean, cranky vindictive staff any day. This lovely young woman has great potential (as a waitress, and in life) but her experience level didn't seem a match with the restaurant and it's price-point. This may have a lot to do with availability of quality, mature wait-staff in Northern Mi, I don't know. I will come back here many times, perhaps enough to see this young lady grow up, due to the quality of their food, Â the kindness of the staff, the lovely locale. I hope this place makes it! Â Hey, why not go here after Stroll The Streets, when the other establishments have long waiting lists?
Review Source:Hoots, the Mackinaw, Old State Road House, Smitty's, Smitty's Steakhouse--I have been to every reincarnation of this restaurant locale since at least 1992. I have never had a better meal there than I did on Friday. A great new beginning for an out of the way location.
To be frank, I have always thought anyone who opened a restaurant at this spot was insane. It is in the middle of nowhere--sorry neighbors. Okay, so it wouldn't be where I would open a restaurant, but as long as someone will I guess I will try it. I was ridiculously impressed by both the physical transformation of the place and the menu at Morel's. The owner has clearly spent a ton--a ton--of dough completely updating and redoing this place. It looks nothing like it did before--which is a good thing.
The menu leans heavily to steak, but a vegan could survive. We had the rib appetizer and the assiago cheese appetizer. The ribs were fall off the bone good. The cheese appetizer was delicious but got a little too firm as it cooled down.
As to entrees, I had the Maytag stuffed filet which was huge and tender. This place is very generous with portions. My mashed potatoes were not that warm, but it didn't faze me.
The owners comes around to everyone's table. Nice guy. I hope he can make a go of it. I know I will give me my business, because my first meal was a real winner.
You have to give the new owners credit. They haven't cut any corners in making Morel's a destination restaurant. Â The new space is clean and comfortable and the bar is a work of art, Â We thought the bistro style menu and atmosphere combined to make Morel's a great value. Â
The mushroom bruschetta was what you'd expect at a restaurant named after a famed fungi. Â Rich and flavorful and full of mushroom morsels. Â We enjoyed Tomato salad that had just the right amount of sweet balsamic vinegar and fresh mozzarella. Â Risotto is a dish that many restaurants don't get right. Â Morel's version was cooked perfectly with an ample amount of vegetables. Â Very good! Â I enjoyed the salmon which was also cooked to perfection and served over orzo in a fresh white wine sauce. Â
With our dinner we enjoyed a bottle of Seghesio Zin which was fairly priced at $40. Â The wine list is a little light. Â Perhaps it will grow as Morel's gets past it's first summer. Â
We finished by sharing a piece of peanut butter chocolate pie. Â Don't leave without giving this desert a try. Â It is outstanding! Â
Finally, I haven't mentioned the service. Â Throughout the night we enjoyed the friendly helpful staff. Â Morel's is new but they are off to a good start.
I would have rated this restaurant lower, but they are new so hopefully things will improve. Â Let's start with the name: Morel's Bistro. Â With the apostrophe there it means that the mushroom owns the restaurant! Â Also, it isn't a bistro, it's a steakhouse. Â One problem is that the wait staff has no idea about the menu. Â Black angus or grass fed? Â Prime or choice? Â Aged or not? Â Is the filet stuffed? Â Is the salmon wild? Â None of these questions were answered so our table of six ordered non-beef items with three ordering pasta to be safe. Â Very slow with the wine and our waitress had a tough time running her automated ordering gadget. Â Wine list is all american and just so-so. Â The physical plant is BEAUTIFUL. Â They should add a few light items to the menu, like chicken and probably whitefish since it is so often ordered in our part of the world. Â They have time to improve and I hope that they do. Â We'll try it again soon
Review Source:Went opening night. The menu is limited to start but will expand soon. The bread that comes to the table when you first are seated is warm and served with Fustini oil & balsamic vinegar...yum. The twisted shrimp appetizer was perfectly grilled and came with a delicious side sauce. Mushroom soup was in a delicate broth with a ribbon of pasta... Very nice. We each ordered a steak and they were cooked to perfection. The rub on the ribeye added a nice depth. It came with a zippy roasted red pepper sauce that most certainly wasn't out of a jar. Each dish came with mashed red skins and roasted asparagus. We shared a triple choc cake. I'm not usually one to pick that for dessert (my husband picked)- but it was divine. The middle layer was mousse like with a dense choc layer on bottom & topped with a ganache. It is obvious that great care is taken with each dish. Looking forward to a return visit.
Review Source:Pre-opening dinner. Â The place has been totally redone with great success. Attractive horseshoe bar. My steak was terrific-Black and Blue done properly. Â Salmon was excellent as well. Â Good assortment wine list, might use a few more in the mid ranges. Â Wish that every new restaurant could come out of the box this well.
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